Mini Pumpkin Cheesecake Indulgences
Ingredients:
3 whole chocolate graham crackers
4 ounces 1/3 fat free cream cheese, softened
1/2 cup pure canned pumpkin
1 teaspoon pure vanilla extract
3 tablespoons dark brown sugar, unpacked
1 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
8 ounces light whipped topping
Directions:
1. Crush graham crackers in a food processor. Set aside.
2. In a large bowl, beat the cream cheese until smooth with an electric mixer.
3. Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy.
4. Use a spatula to fold in 1-1/2 cups (5 ounces) of the whipped topping; combine until no streaks remain.
5. Place in a piping or ziplock bag with a corner snipped off.
6. To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker (about 1 tablespoon), followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs. Insert small spoons and refrigerate until ready to serve.
Yields 16 servings
Just because Thanksgiving is over, doesn't mean that the pumpkin flavor season has to end. These mini indulgences serve as a delicious, and surprisingly low calorie, treat to help celebrate the holiday season.
Everyone loves a traditional pumpkin pie, but switching it up a bit is always something that is fun and exciting to do!
These "little" treats are the perfect sweet fix. They are perfect for any holiday party, to add to your Thanksgiving menu for next year, or even as dessert just for the family.
It's perfectly portioned and just the right amount if other desserts are being served.
You can make these ahead and kept chilled until ready to serve!
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